Asparagus in Bed

Mar132011

Should you be so lucky to have the pleasure of actually eating asparagus in bed I might have to ask where you live – I’ll be stopping by for a few days of delicious rest.

I have to admit that I don’t eat in bed very often. I’m sure I could enjoy it, but when the plate is empty I’d have to be the one cleaning the Parmesan crumbles from the sheets, which would put a damper on my few moments of pleasure.

Maybe I need to make some lifestyle changes. Because seriously, what could be more relaxed and sensual than nibbling tender spears of asparagus with your fingers, dipping into the creamy yolk of a softly poached egg and reclining comfortably; all at the same time?

The recipe is so named because of the way the tips of the asparagus spears peek out from beneath a “blanket” of egg and cheese. It appears in the cookbook Cucina Simpatica, inspired by Asparagi alla Bismark, a dish served at Bagutta, a very old restaurant in Milan.

The recipe in the cookbook calls for the asparagus to be quickly roasted at a high temperature – at the restaurant Al Forno where it’s made they cook in a super-hot wood burning oven – and topped with an egg fried in butter. When the soft yolk, butter and cheese commingle, they create their own sauce.

I made my version with blanched asparagus because it was morning, I was hungry, and I didn’t feel like waiting for the oven to get hot. I also poached my eggs rather than frying for the same lazy reason, but the thought of a buttery fired egg makes me go mmmmm inside. I might have to try that next time, just before I jump back into bed to eat.

The poached egg sounds better to me than the fried egg. Really what you have here are all the makings for hollandaise sauce, but in a deconstructed form. I think I’d substitute lemon juice for the vinegar, though. I really like this recipe – I’ll definitely try it.